Mexican Chocolate Mole with Chicken and Almonds

Name: Mexican Chocolate Mole with Chicken and Almonds
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: Dried ancho chiles; Dried guajillo chiles; Vegetable oil; Onion; Garlic; Ground cinnamon; Ground cumin; Ground cloves; Raisins; Almonds; Peanut butter; Dark chocolate; Chicken stock; Salt and pepper; Chicken thighs; Vegetable oil; Salt and pepper; Sliced almonds; Fresh cilantro; Lime wedges

Traditional Mole Sauce with Tender Chicken

A rich and complex Mexican dish combining velvety chocolate mole sauce with succulent chicken and crunchy almonds, perfect for a warming dinner.

3 h 30 min
6
Intermediate

Ingredients

For the Mole Sauce

Dried ancho chiles

stemmed, seeded

Dried guajillo chiles

stemmed, seeded

Vegetable oil

2 tablespoons

Onion

1 medium, chopped

Garlic

2 cloves, minced

Ground cinnamon

1 teaspoon

Ground cumin

1 teaspoon

Ground cloves

1/2 teaspoon

Raisins

1/4 cup

Almonds

1/4 cup, toasted

Peanut butter

2 tablespoons

Dark chocolate

2 ounces, roughly chopped

Chicken stock

3 cups

Salt and pepper

to taste

For the Chicken

Chicken thighs

6, bone-in, skin-on

Vegetable oil

1 tablespoon

Salt and pepper

for seasoning

For Garnishes & Accents

Sliced almonds

1/4 cup, toasted

Fresh cilantro

chopped

Lime wedges

Preparation

Marinating the Chicken

Season Chicken

Season the chicken thighs with salt and pepper.

Heat Oil

Heat 1 tablespoon of vegetable oil in a skillet over medium heat.

Sear Chicken

Sear chicken thighs until golden brown, about 4-5 minutes per side. Set aside.

Preparing the Mole Sauce

Toast Chiles

In a dry skillet, toast ancho and guajillo chiles over medium heat until fragrant.

Be cautious not to burn the spices as it can impart a bitter taste.

Soak Chiles

Soak the toasted chiles in hot water for 30 minutes. Drain and reserve.

Sauté Onion & Garlic

In a large pot, heat 2 tablespoons of vegetable oil and cook onion and garlic until soft.

Combine the reserved chile soaking liquid with chicken stock to enhance flavor.

Cooking Process

Blend Mole

Blend toasted chiles, onion, garlic, spices, raisins, almonds, peanut butter, chocolate, and chicken stock until smooth.

Simmer Sauce

Return mixture to the pot and simmer on low heat for 30 minutes, stirring occasionally.

Cook Chicken

Add seared chicken to the sauce and simmer for 1 hour until chicken is cooked through and tender.

Plating & Serving